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Southwestern Beef Tortillas

 Southwestern Beef Tortillas
—Marie Rizzio, Interlochen, Michigan
8 ServingsPrep: 25 min. Cook: 8-1/2 hours

Ingredients

  • 1 boneless beef chuck roast (2 pounds)
  • 1/2 cup water
  • 4 large tomatoes, peeled and chopped
  • 1 large green pepper, thinly sliced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 2 tablespoons canola oil
  • 3/4 cup ketchup
  • 1/2 cup pickled jalapeno slices
  • 1 tablespoon juice from pickled jalapeno slices
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1/8 teaspoon garlic salt
  • 8 flour tortillas (8 inches), warmed

Directions

  • Place roast and water in a 3-qt. slow cooker. Cover and cook on low
  • for 8-9 hours or until meat is tender.
  • Remove meat. When cool enough to handle, shred meat with two forks.
  • Skim fat from cooking juices; set aside 1/2 cup. Meanwhile, in a
  • large skillet, cook the tomatoes, green pepper, onion, garlic and
  • bay leaf in oil over low heat for 15-20 minutes or until vegetables
  • are softened.
  • Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic

2 of 2

Southwestern Beef Tortillas (continued)

Directions (continued)

  • salt and reserved cooking juices. Bring to a boil. Stir in shredded
  • beef; heat through. Discard bay leaf. Serve on tortillas. Yield: 8
  • servings.
Nutritional Facts: 1 beef-filled tortilla equals 425 calories, 17 g fat (5 g saturated fat), 74 mg cholesterol, 1,135 mg sodium, 39 g carbohydrate, 2 g fiber, 28 g protein.